No Churn Chocolate Avocado Ice Cream

This super easy no-churn chocolate avocado ice cream, is quick to make, has no added sugar, is silky smooth and makes a perfect pud.

no churn chocolate avocado ice cream

Now I am sure for some of you like I did, you think what an unnecessary faff. But actually, this is so easy to make, avoids all the extra hidden nasties and my family now prefer it to any of the shop-bought ice creams⁠
⁠⁠
Homemade ice cream or frozen yoghurt, along with jam, is quite possibly one of the quickest and easiest swaps I have discovered in helping manage blood sugar levels whilst enjoying a sweet treat. I promise you that for just a little extra effort it is really worth giving it a try. ⁠

By switching out the usually added sugar which is commonly found in these products, not only reduces the overall carb count but drastically reduces the blood sugar spikes.⁠ Our favourite sugar substitutes to use are xylitol, sucralose or erythritol. But it takes a little experimenting to find the ones you like the taste of.⁠

Chocolate avocado ice cream


Another sneaky ingredient in this super chocolatey ice cream is avocado! The addition of the avocado may sound like a bit of a faddy health food addition but it is fantastic for adding that extra silky smoothness you want in your ice cream.

Not only that, avocados are a fantastic food packed with potassium, healthy fats, fibre, vitamins and minerals so I can’t think of a better way of getting extra nutrients into your body than by eating chocolate ice cream!

And I promise you that neither you nor your kids will have absolutely any idea that it is in there. ⁠

What you will need for the No Churn Chocolate Avocado Ice Cream

  • Unsweetened cocoa powder
    • Cocoa powder is made by crushing cocoa beans and removing the fat or cocoa butter.
    • Make sure to check that it doesn’t have any added sugar though. I like the Green & Black’s cocoa but I do try most of my baking ingredients in bulk from places like www.buywholefoodsonline.co.uk as it works out a liitle cheaper.
  • Double cream
    • essential ingredient for making ice cream
    • High in both saturated and mono unsaturated fats
  • Avocado
    • Packed with potassium, healthy fats, fibre, vitamins and minerals
    • adds that extra silky smoothness
  • Xylitol or Erythritol
    • Both are a 1:1 substitute for sugar
    • We have found that neither substitute causes a rise in blood sugar level
  • Dark Chocolate chips
    • Try and use a chocolate that has a cocoa content 70%
    • Plus the higher the cocoa content the lower the sugar!

Note on storage and serving

Use either a sealable container or like me you could just use a loaf tin. Either way use some extr greaseproof paper on the top to help reduce ice crystals from forming

Remove the ice cream from the freezer 20-30 minutes before serving to allow it to soften slightly

Diabetes Note

We have found making some switches to reduce the net carb count can help to avoid some of those dreaded blood glucose spikes. For instance, as in this recipe switching out the sugar for a sugar alternative

We have found that we only need to count for the cream, cocoa powder and chocolate in this ice cream. However, when considering your carb counting requirements, you know best on deciding what aspects of this recipe to count.

No Churn Chocolate Avocado Ice Cream

No Churn Chocolate Avocado Ice Cream

This super easy no-churn chocolate avocado ice cream, is quick to make, has no added sugar, is silky smooth and makes a perfect pud.

5 from 1 vote
Course: Sweet TreatsDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Freezing time

6-8

hours

Ingredients

  • 2-3 medium avocados

  • 600 ml double cream

  • 60 g cocoa powder

  • 75 g xylitol or erythritol

  • 150 g dark chocolate chips

Directions

  • In a food processor or using a stick blender, blitz the avocado to make a smooth paste
  • Using a hand whisk or mixer, blend the cream, cocoa powder, sweetener and avocado paste until smooth.
  • Add the chocolate chips and mix until well combined
  • Pour the creamy mixture into a container or lined tin. Place a piece of greaseproof on top to stop ice crystals from forming and pop in the freezer for 6-8 hours.

Tips and Notes

  • Place a piece of greaseproof on top to stop ice crystals from forming
  • Remove the ice cream from the freezer 20-30 minutes before serving to allow it to soften slightly
  • Diabetes note – We have found that we only need to count for the cream, cocoa powder and chocolate in this ice cream. However, when considering your carb counting requirements, you know best on deciding what aspects of this recipe to count

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